Latkes, lat-kee, lat-kuh, potato pancakes, fritters, lakes (what I say, because I have awful grammar and am obviously not jewish).

Whatever you decide, know one thing. They are good!

Crispy, spicy, cheesy and delicious!

I was flipping through one of my many food magazines I subscribe to (I am a complete magazine hoarder! I love um! Oddly, I do not like the trashy ones though) and saw a simple recipe for latkes. Then flipping through another magazine when I saw yet another recipe for these simple little pancakes. I’m telling you, it was a sign. Well at least this is what I am telling myself. I needed to make me some latkes. Now!

The thing is, I can not follow a recipe for the life of me! Seriously, give me a recipe and I will end up changing 3/4 of it and making a completely different dish. Which again is another odd thing because this is not my personality. Total type A here! In life I follow directions, am a total clean freak, and do not like to stand out. In my cooking however I seem to take on another personality. I guess, it must be my way of rebelling! Yeah, that is totally it.

So, yeah I definitely invented my own latke. I hope it does not offend and of my Jewish readers, but I am pretty sure you will love um! They are definitely not your average potato latkes. I spiced them up with some smoky chipotle peppers, which I seem to be mildly obsessed with lately! Then the cheddar cheese happened……….of course. Really everything is better with cheese!

You can serve these as an appetizer or side dish or with some eggs for breakfast on a Sunday morning. They are perfect for holiday entertaining. I promise everyone will love them, serve as and appetizer or side along with some greek yogurt for topping.

Instructions

Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.

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35 comments for “Chipotle Cheddar Potato Latkes”

These sound wonderful! I can’t take the heat, but love potato pancakes and will definitely try them with the cheese! Brilliant! My son-in-law loves spicy so ehe will get the spicy ones … and he said he and his friends in college decided everything is made better by adding cheese and/or bacon … I think they are right! Thanks again for yet another great recipe!!!

these look super delicious. i have never had anything but regular latkes, which i am about bursting with longing to eat this saturday night, but i could get on board with these. the only thing with the cheese is that some people who keep kosher might not want to involve cheese if they plan on eating meat with these. b/c i was gonna be all like, yeah, let’s add some chopped up bacon, which i think might not actually fly. but i agree with your everything is better with cheese, and i raise you a bacon to add to that comment.

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I am Tieghan and this space is where I write about the food I make and the chaos that comes with it. Cooking is the way my creative side comes out. You will find a mix of healthy recipes, cozy comfort food and sometimes over the top foods + indulgent desserts. I grew up with a chocolate freak for a mom, so chocolate is obviously a must around here.